{"id":30974,"date":"2013-03-27T11:04:46","date_gmt":"2013-03-27T15:04:46","guid":{"rendered":"http:\/\/abitibi-temiscamingue-tourism.org\/?p=5345"},"modified":"2023-04-07T05:39:51","modified_gmt":"2023-04-07T09:39:51","slug":"lake-fish-chowder-from-the-48th-parallel","status":"publish","type":"post","link":"https:\/\/atrat.lebleu.co\/en\/lake-fish-chowder-from-the-48th-parallel\/","title":{"rendered":"Lake Fish Chowder from the 48th Parallel"},"content":{"rendered":"\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a2d1b6433fd3&quot;}\" data-wp-interactive=\"core\/image\" class=\"wp-block-image wp-lightbox-container\"><img decoding=\"async\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on-async--click=\"actions.showLightbox\" data-wp-on-async--load=\"callbacks.setButtonStyles\" data-wp-on-async-window--resize=\"callbacks.setButtonStyles\" src=\"https:\/\/abitibi-temiscamingue.org\/wp-content\/uploads\/2015\/06\/ChaudreePoissons-300x269.jpg\" alt=\"\" class=\"wp-image-5346\"\/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\taria-label=\"Enlarge\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on-async--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.imageButtonRight\"\n\t\t\tdata-wp-style--top=\"state.imageButtonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><\/figure>\n\n\n\n<p><em>Chef Gino C\u00f4t\u00e9, <a href=\"https:\/\/abitibi-temiscamingue.org\/membres\/hotel-des-eskersresto-bar-le-chato\">Le Chat\u2019O resto-bar-caf\u00e9, H\u00f4tel des Eskers<\/a>, Amos<\/em><\/p>\n\n\n\n<p>8 portions<\/p>\n\n\n\n<p>Preparation and cooking time: 30 to 45 minutes<\/p>\n\n\n\n<!--more-->\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<p>6 cups of water<\/p>\n\n\n\n<p>200 g of burbot \u2013 <i>Poissonnerie T\u00e9mis<\/i><\/p>\n\n\n\n<p>200 g of whitefish fillet \u2013 <i>Poissonnerie T\u00e9mis<\/i><\/p>\n\n\n\n<p>200 g of pike fillet<\/p>\n\n\n\n<p>1 cup of white wine \u2013 <i>Domaine des Ducs<\/i><\/p>\n\n\n\n<p>100 g of carrot, finely diced \u2013 <i>Ferme ValJack<\/i><\/p>\n\n\n\n<p>100 g of celery, diced<\/p>\n\n\n\n<p>1 tablespoon of leek, chopped<\/p>\n\n\n\n<p>2 potatoes, medium, diced \u2013 <i>Ferme Lunick<\/i><\/p>\n\n\n\n<p>A dash of garlic, chopped \u2013 <i>La Vraie Ferme<\/i><\/p>\n\n\n\n<p>A few leaves of basil, chopped \u2013 <i>N\u00e9oferme d\u2019la turlute<\/i><\/p>\n\n\n\n<p>A pinch of dried chervil<\/p>\n\n\n\n<p>2 tablespoons of fresh dill weed<\/p>\n\n\n\n<p>salt and pepper to taste<\/p>\n\n\n\n<p>1\/8 cup of cornstarch, diluted<\/p>\n\n\n\n<p>3 teaspoons of 35 % cream \u2013 <i><a href=\"https:\/\/abitibi-temiscamingue.org\/membres\/fromagerie-la-vache-a-maillotte\">La Vache \u00e0 Maillotte<\/a><\/i><\/p>\n\n\n\n<p><b>Method&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/b><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>To prepare the fumet: poach the fish, in the water and white wine mixture, 4 to 5 minutes.<\/li>\n\n\n\n<li>Remove the fish from the casserole, cut in big chunks and set aside.<\/li>\n\n\n\n<li>Add all the vegetables to the fish fumet.<\/li>\n\n\n\n<li>Add the herbs, salt, pepper and chopped garlic.<\/li>\n\n\n\n<li>Cook until the vegetables are tender.<\/li>\n\n\n\n<li>Add the cornstarch and cook a few minutes.<\/li>\n\n\n\n<li>Add the 35% cream, and check the seasoning.<\/li>\n\n\n\n<li>Divide the pieces of fish into 8 portions and top with the chowder preparation.<\/li>\n<\/ul>\n\n\n\n<p><b>Note:<\/b><\/p>\n\n\n\n<p>Many products grown regionally are available at IGA stores in Abitibi-T\u00e9miscamingue. For more information on the products used in the recipes, consult the book: <i>Tout l\u2019monde \u00e0 table! | \u00c0 la d\u00e9couverte des produits r\u00e9gionaux Abitibi-T\u00e9miscamingue&nbsp;\u00bb, 2009, Origine Nord-Ouest.<\/i><\/p>\n\n\n\n<p>Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Gino C\u00f4t\u00e9, Le Chat\u2019O resto-bar-caf\u00e9, H\u00f4tel des Eskers, Amos 8 portions Preparation and cooking time: 30 to 45 minutes<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[7361,3929,1897,7221],"tags":[1891,1893],"post_folder":[],"class_list":["post-30974","post","type-post","status-publish","format-standard","hentry","category-chasse","category-hunting","category-outfitter","category-pourvoirie","tag-fishing","tag-hunting"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - 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